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We held a zero-waste night event at a recent basketball game. The goal was to bring environmental awareness to the arena while diverting 90% of waste from landfills to recycling bins and composters.

The October issue of FoodService Director will contain an Analysis piece I wrote entitled “The Great GMO Debate.” The article examines the concept of genetic engineering in agriculture and why some people, companies and organizations are so high on it while others are convinced it could mean the death of agriculture.

These rich and spicy croquettes are topped with a quail egg, turning them into a dish that could be just as much at home on a brunch menu as on the starter list at dinner.
Dining Services introduced 40 new dishes this semester, following an increase in Chef’s Feature sales over the past couple of years.
As Yale Dining workers and University administrators discuss concerns about the relocation of certain dining services to the new Culinary Support Center, some dining employees are also expressing...
OSU sampling sign
Oklahoma-based food producers are one of the highlights each month at Oklahoma State University, in Stillwater. Through the Made in Oklahoma program, Oklahoma vendors are invited to campus each month...
The long lines at the on-campus Bruegger’s Bagels and Qdoba have landed the two franchises the No. 1 and No. 3 spots on the companies' most visited locations...
EatWell, Bucknell Dining Services' new web tool, allows students to plan their meals with the help of complete nutrition and allergy information...
berry parfait
As between-meal eating grows increasingly popular, the humble snack has become nearly as important as breakfast, lunch and dinner.
Click through Snapshots of all the dessert recipes from the September 2014 issue. This month features custards and puddings.


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